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| Home -> [Casseroles, Chicken, Entrees, Poultry] -> [Rotel chicken Recipe] |
Rotel chicken
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Casseroles, Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 6
| cup | Chicken, cooked, cubed | | 1
| pack | Vermicelli spaghetti (7 oz) | | 2
| large | Bell peppers, chopped | | 2
| lbs | Onions, chopped | | 2
| | Celery stalks, chopped | | 1
| cup | Mushrooms, sliced | | 1/2
| cup | Butter | | 2
| can | Rotel tom., diced (10 oz ea) | | 2
| tbsp | Worcestershire sauce | | 1
| lbs | Cheddar cheese, grated |
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Procedures:
| 1 | Cook and season chicken. | | 2 | Save 1-?quarts broth. | | 3 | Cook spaghetti in broth; drain, but do not rinse. | | 4 | In dutch oven or heavy pan; saute pepper, onion, celery and mushrooms in butter. | | 5 | Add tomatoes. | | 6 | Simmer for about 15 minutes to let the flavors blend. | | 7 | Add spaghetti, chicken and cheese. | | 8 | Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly. | | 9 | note: flavors blend better if this is prepared a day ahead of time and refrigerated. | | 10 | i have also had this made with velveeta, but i much prefer the cheddar cheese. | | 11 | Have also seen variations that have english peas. | | 12 | You can really add more or less of the various vegetables to suit your taste. | | 13 | This particular version has evolved in our kitchen over the last dozen years. | | 14 | I also prefer it made with macaroni instead of spaghetti but i"ve never seen anyone else make it that way. |
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